In a large nonstick skillet or wok, stir fry shrimp in 2 teaspoons oil until shrimp truns pink; remove and keep warm. Stir fry snow peas and carrots in remaining oil for 1-2 minutes. Add garlic, cook 1 minute longer or until vegetables are crisp-tender. Add the eggs; cook and stir until set.

Drain noodles. Add the shrimp, noodles, bean sprouts and green onions to the vegetable mixture. Stir in the vinegar mixture. Bring to a boil. Sprinkle with cilantro and peanuts. This recipe is from Taste of Home Healthy Cooking February/March 2012 magazine.

About Sheryl

I have been organizing BIG church events for over 25 years. From Thanksgiving dinners, Vacation Bible School, Fall Festivals, Easter Brunch and Rodeo Fest. I think I’ve done it all and loved every minute of it. So I decided to bring some of that experience to Lady Behind The Curtain. Of course writing a blog is way different then organizing an event. I have learned so much about recipe development, food staging and photography. All creative outlets.